Kimberley's book is gorgeous. It's packed with stunning photographs and recipes with great flavor combos all organized by season, just the kind of food I like to cook. I got my copy of Vibrant Food right before we left for Greece. (Yes, I'm back in Greece with P, the kids, and my mom soaking up sun and family time before my own book hits stores August 19th.) I didn't have nearly enough time before we left to really dive in, play, and cook from Kimberley's book the way I wanted to, but I did get a chance to make her poached apricots a couple of times before we hit the road.

If you're an apricot fan, you like that tangy-sweet thing these beauties have going for them. Surprisingly, I've found that the tartness only intensifies when the fruit is cooked, so I like pairing the poached apricots with vanilla ice cream. The creamy sweetness of the ice cream mixes with the silky tartness of the apricot (flavored with just a hint of rose water, cardamom, and honey) in a really nice way. One of my favorite things about this recipe is the way the texture of apricot really changes during poaching... the fruit becomes tender and velvety.

1 tablespoon rose water (if you're not a fan of rose water you can leave it out)

optional: vanilla ice cream

Slice apricots in half and discard the pits. Set aside.

Bring water and honey to a boil in a medium saucepan (large enough to hold the apricots). Whisk occasionally to integrate the honey as it melts. When the liquid comes to a boil, add cardamom and rosewater. Whisk again to blend all ingredients, then add apricots to the poaching liquid. Simmer the fruit for 3-6 minutes, keeping in mind that a riper apricot will need less poaching time.

Use a slotted spoon to remove apricots from the pan. Set aside and simmer the poaching liquid until it reduces by half into a lovely syrup.

Serve apricots with vanilla ice cream with a drizzling of syrup. Easy and delish!

44 comments:

Dixya, isn't Kimberley's book stunning! I can't wait to cook from it over and over again once we're home.Her apricots were really good. So easy and that lovely hint of rosewater really worked for me:)xoxo from Greece,E

Salma, apricots are of my favorite fruit and I look forward to their short season every year! I planted a little tree in our backyard and I only hope it makes fruit as sweet as your grandma's. So sad that it was hit by lightening:(xoxo E

Apricots are one of my favourite things about summer so this sounds glorious and exactly the kind of exciting and life-affirming recipe I would expect from Kimberley. Can't wait to get a copy of her book (and, of course, yours!) xo

Kathryn, I couldn't agree more about apricots! And yes Kimberley's book is so so good - the recipes, photos, her writing... so much to savor. You'll love it.Thanks for your sweetness about my book. I have to say, it's hard to believe it's coming so soon!xoxo to you,E

Wowwww cardamom and rosewater! The flavors are insane! And apricots are my FAVorite (and the cutest) fruits. Perfection. So envious you are in Greece and so excited for your cookbook to release! Probably everyone asks but are you going to do a book tour? I certainly hope so :) Enjoy your family vacation!!

That would be lovely! I am in Salem, Oregon... nearby in Portland we have a fabulous bookstore, Powells. Molly Wizenberg just toured there recently for her book, and Dan Barber the week before that, perhaps you too! :)

My pleasure, lady! Your book is awesome and I was proud to sing your praises to everyone I know. I can't wait to cook from in throughout the seasons. Dungeness crab maybe months away but always something to look forward to.... yum!I hope you're enjoying the ride,xoxo from GreeceE

I agree - cooking apricots just intensifies their flavors in the most delicious way. I've never poached apricots though - thanks for the inspiration! Thank goodness for stone fruit season & the Monterey Market.